Rapid detection of maltodextrin adulteration in pomegranate sour using ATR-FTIR spectroscopy and chemometrics

Abstract

Unlike pomegranate sauce, which may include different additives, pomegranate sour is a natural and expensive product that contains only pomegranate juice. In recent years, adding maltodextrin to pomegranate sour to reduce its price has become widespread, affecting consumers economically and health-wise. This study aims to detect maltodextrin adulteration in pomegranate sour using ATR-FTIR spectroscopy and chemometry, a fast and non-destructive method. Pomegranate sour and sauce samples of different brands were collected from the Turkish market and analyzed with ATR-FTIR. Different concentrations of maltodextrin were added to pomegranate sour and the obtained spectrum data was evaluated with principal component analysis (PCA) and partial least squares (PLS). The samples were separated in the PCA chart clearly and the amounts of adulterated maltodextrin calculated in the PLS analysis confirmed these results. This method gives faster and more reliable results in detecting maltodextrin adulteration in pomegranate sour compared to other chemical methods.